COATINGS MADE FROM BREADFRUIT (Artocarpus altilis) STARCH APPLIED TO TOMATOES (Solanum lycopersicum)

Food is exposed to external factors that can affect its safety during storage; tomatoes (Solanum lycopersicum) are a highly perishable fruit with a relatively short postharvest life. In this context, coatings made from plant-based raw materials can help preserve food and reduce postharvest losses. This study aimed to develop coatings based on breadfruit (Artocarpus altilis) starch, incorporating the antimicrobial properties of oregano extract, for application to tomatoes and evaluation during storage. The coatings were prepared using breadfruit starch at concentrations of 2, 3, and 4% (w/w), distilled water, and glycerol; they were heated at 90 °C with stirring for 30 min, then cooled to room temperature (30 ± 3 °C). The tomatoes were selected, washed, and sanitized, and the coatings were applied by immersing the fruit in the solutions for approximately 30 seconds, followed by drying at room temperature (30 ± 3 °C). We assessed changes in the color and visual appearance of the fruits over a seven-day period through photographic records and visual observation. The coatings had sufficient apparent viscosity to adhere to the tomato surface and, after drying, form a protective film. We analyzed the coatings for moisture content, solubility, opacity, and transparency. Thus, the coatings showed potential to act as an ethylene barrier, which could help slow processes related to fruit respiration, transpiration, and ripening.

The coated tomatoes exhibited good visual appearance and delayed senescence, with no visible damage or microbial contamination during the evaluation period. The results showed average transmittance of 60.01% and 53.92%, indicating greater light transmission through the first sample's films. Regarding absorbance, mean values of 0.2540 and 0.2707 were observed, and the calculated opacity had mean values of 0.0350 and 0.0297 Abs·mm. The results also indicate that breadfruit-starch-based coatings show potential as an alternative for preserving tomatoes, while enabling the value-added use of a plant-based raw material. Thus, this study contributes to developing accessible, potentially sustainable technological alternatives for food preservation, reducing postharvest losses, and promoting food security.